Pasta with Beef Chuck Ragù
Slow cooked beef chuck in red wine and stock gives a ragù with deep flavor and meat that falls apart. This recipe for pasta with beef chuck ragù combines tender…
Ingredienser
Instructions
Cut the beef chuck into large pieces.
Heat butter and olive oil in a cast iron pot or heavy based pot over high heat.
Brown the meat well on all sides and set it aside.
Finely chop onion, carrot, celery and garlic.
Add the vegetables to the pot and cook over medium heat for about 5 minutes, until glossy and soft.
Return the meat to the pot.
Pour in red wine and let it reduce by about half.
Add meat stock, tomato paste and bay leaves.
Stir well and bring to a boil.
Cover with a lid and let the ragù simmer for 3 to 4 hours, until the meat is completely tender. Add a little more stock or water during cooking if needed.
Cook pappardelle in plenty of salted water until al dente.
Save some of the pasta water before draining.
Toss the pasta with ragù and a little pasta water if the sauce needs loosening.
Serve with grated Parmesan.
Nutrition per serving
Energi ca. 820 kcal
Protein 61.8 g
Fett 53.1 g
Karbohydrater 13.9 g
Fiber 2.6 g
Sukker 5.7 g
Salt 6.4 g
Tips & tricks
Make the ragù the day before if you can. The flavor often becomes more rounded after resting, and you can cook the pasta fresh just before serving.
Did you know?
Beef chuck ragù gets deep flavor because the meat simmers slowly in red wine, stock and aromatic vegetables. Beef chuck has plenty of connective tissue that breaks down over time and makes the sauce rich. Wide pappardelle works especially well because it catches the hearty meat sauce.
